Weekend Glow Kale Salad

Weekend Glow Kale Salad

Ingredients

  • 1/2 large head of kale (about 4-6 cups)
  • 1 cup finely chopped red onion
  • 1/2 red bell pepper
  • 1/2-3/4 cup chopped carrot (2 small carrots)
  • 1 English cucumber (2 cups chopped halves)
  • 1 avocado, chopped
  • 1 & 1/4 cup chopped grape tomatoes (or other variety)
  • 1/2 cup mixed raisins and Goji berries
  • 1/3 cup chopped walnuts
  • Dressing: 1 batch of Lightened Up tahini-Lemon Dressing*
  • Your desired fresh or dried herbs

Directions

  1. Chop vegetables and mix in a large mixing bowl. Reserve walnuts for sprinkling on top.
  2. Make your Lightened Up tahini-Lemon Dressing in a food processor and process until smooth.
  3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry kale leaves.
  4. Mix the vegetables, kale leaves, and full batch of dressing (3/4-1 cup) in large bowl until thoroughly combined.
  5. Place in fridge to ‘marinate’ for 10-15 minutes. Serves 4. Keeps in fridge in a sealed container for 1 day.
  6. *Tahini Lemon Garlic Salad Dressing
  7. This salad dressing is creamy and thick with a sharp, peppery quality. It is my new favourite! Use it on salad or even as a delicious dip for vegetables.
  8. 1/4 cup tahini
  9. 1-2 garlic cloves
  10. 1/2 cup fresh lemon juice
  11. 1/2 cup extra virgin olive oil
  12. 1 tsp kosher salt
  13. Fresh ground black pepper, to taste
  14. Directions: In a food processor, process all ingredients until smooth. Makes about 1.5 cups.